Preheat the oven to 325°F (165°C).

In a large mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until well combined and light in color.

In a medium-sized saucepan, heat the heavy cream over medium heat until it comes to a gentle simmer. Remove from heat.

Slowly pour the hot cream into the egg mixture, whisking constantly, until well combined. Stir in the vanilla extract and pinch of salt.

Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.

Place six ramekins in a large baking dish or roasting pan, and divide the custard mixture evenly among them.

Place the baking dish in the oven and carefully pour enough hot water into the dish to reach about halfway up the sides of the ramekins.

Bake for 30-35 minutes, or until the edges of the custards are set but the centers are still slightly jiggly.

Remove the baking dish from the oven and let the custards cool to room temperature.

Cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight, until the custards are completely chilled.

Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.

Use a kitchen torch to caramelize the sugar, moving the torch in circular motions over the sugar until it forms a golden-brown crust. Alternatively, you can place the ramekins under the broiler for 1-2 minutes, watching carefully, until the sugar has caramelized.

Let the Crème Brulee sit for a minute or two to cool and harden the sugar topping before serving.